How to make the ooziest, fluffiest omelets—Japan’s delicious ‘omurice’

These fluffy omelettes are to die for—and they aren’t the ones you usually whip up at home. The custardy, soft texture of the egg matches perfectly with the savory, sweet fried rice hiding underneath. Then, a drizzle of demi-glace sauce on top elevates the dish to full decadence.

This special Japanese dish is called omurice, a composite word combining “omelette” and “rice.” The restaurant Yoshokuya Kichi Kichi in Kyoto, Japan is popular for the exceptionally creamy omelette it makes for its omurice, which the chef splits in half with a knife, allowing the runny, smooth egg curds to spill all over the rice.

The technique to make such a velvety, silky omelette has actually long been known to chefs trained in French cuisine. But the Japanese have perfected it to a tee. And with the addition of a ketchup fried rice and a rich demi-glace sauce, the dish is an ingenious invention.

You can learn a simpler version of the technique at home. The food blog Serious Eats has tips on how to achieve the fluffy texture and get the soft egg curds to form:

Beat the eggs with a pinch of salt and pour the mixture into a skillet.

Quickly stir and shake the pan to form the curds (stop when the egg is about to scramble), then spread out the mixture into a circle with a spatula (or chopsticks) and let the bottom set.